Directions:

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and set aside.

In a small bowl, combine the bread crumbs, Smoked Gouda cheese, garlic, parsley, pinch of salt and pepper. Mix well.

Stuff the breadcrumb filling into each of the mushroom caps and drizzle with olive oil.

Bake 20 minutes or until heated through.

Note: To prepare the mushroom caps in advance, stuff the caps with the filling but do not drizzle with the olive oil. Store the mushroom caps covered with plastic wrap and keep in the refrigerator for up to 24 hours.